Crunchy Roasted Chickpeas

Crunchy Roasted Chickpeas are a flavor packed, protein packed finger food perfect for your next game day. These Crunchy Chickpeas are also great in salads or as a soup topping.

Crunchy Roasted Chickpeas are something I’d heard about for a while now. Up until recently, I hadn’t tried them. Chickpeas (or Garbanzo Beans, if you prefer) are my favorite bean. I love them on salads, in soups, and straight out of the can. In fact, I can never eat just one. I absolutely love them.

I don’t know why it took me so long to try them another way. I think it was really pure laziness really. But with football season (the ultimate snacking season) upon us, I knew I wanted to try another healthy snack and this one fits the bill.

Crispy Crunchy Roasted Chickpeas are super simple.

Preheat the oven to 400 degrees. Wash and drain the chickpeas using a mesh colander.

Lay out a few paper towels and pat the chickpeas completely dry.

Once dry, add the chickpeas to a baking sheet. Add the olive oil and the spices. Toss to combine.

Bake at 400 degrees for 20-25 minutes. The chickpeas will continue to crisp as they cool. You’ll have no problem finishing these off the same day, which is good because they tend to get stale after that.

The flavor combinations are endless. The next flavors I’ll try are: cinnamon sugar, garlic parmesan, chipotle, ranch…what do you think would make a good flavor for crunchy roasted chickpeas?

Crunchy Roasted Chickpeas are a flavor packed, protein packed finger food perfect for your next game day. These Crunchy Chickpeas are also great in salads or as a soup topping.

Ingredients

1 15 oz can chickpeas, drained and rinsed

1 tbsp olive oil

1 tsp smoked paprika

½ tsp salt

¼ tsp garlic powder

Instructions

Preheat the oven to 400 degrees.

Wash and drain the chickpeas using a mesh colander.

Lay out a few paper towels and pat the chickpeas completely dry.

Once dry, add the chickpeas to a baking sheet.

Add the olive oil and the spices.

Bake at 400 degrees for 20-25 minutes. The chickpeas will continue to crisp as they cool. You’ll have no problem finishing these off the same day, which is good because they tend to get stale after that.

I made this last night!! Great idea!! I was playing smart and added ground cumin to this recipe and overdid it, so my kids didn’t liked it, but me and my wife enjoyed it!! Thanks for the great idea. I’m subscribed, so keep churning amazing recipes:-)!!

Love roasted chickpeas. I’ve tried making these a few times and really liked the good ones but found great inconsistencies in the crunchiness among the peas. Any tips or things you’ve done to get these to crisp up nicely?

I would assume the consistency would have a lot to do with how close they’re spread out on baking sheet. As far as the seasoning sticking better. I mixed mine in a bowl before putting on baking sheet, seem to turn out great, just saying.

These sound yummy I might even try Ranch or even Italian seasoned packages for making dressing. Maybe a little sugar and pumpkin pie or apple pie spice. I make a salad by mashing the beans with fork then add diced celery , diced onion ( last time I put in 6 green onion) a dash of cayenne pepper, paprika, dill relish and some S & P . Yummy open faced on toast.

We’ve made these twice. We used refined coconut oil instead of olive oil. Smoked paprika is a great flavor for the chickpeas. However, we baked them 40 min. to get them crunchy; most other recipes gave the baking time as 35-45 min.